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BBQ sauce, soy sauce, mustard and cranberry jelly over frozen meatballs cooked in crockpot. Recipe review from one of the sisters at Made Fr...
The politician and the dirty money: Does gratification given after the act constitute corruption in terms of the prevention and combating of Corrupt Activities Act, no 12 of 2004?
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Pomegranate Sticks to the Ribs
The Best BBQ Sauce - with a secret ingredient that takes it over the top! Fantastic on ribs and chicken!
Tamatiehoenderpot
Hierdie resep moes ek baie keer uitdeel as ek vriende onthaal het. Moenie met borsies sukkel as jy hierdie potjie maak nie - boudjies en dytjies het baie meer geur en hulle smelt van die been af in hierdie ryk souserige dis.
Braaied rump steak with garlic butter recipe | Getaway Magazine
This recipe for braaied rump steak with garlic butter works especially well when you are doing a braai for numerous people with a variety of meats.
Durban Chicken Curry You'll Want to Make Again And Again!
Simple, Inexpensive Chakalaka
Cass Abraham's Cape Malay lamb curry | Woolworths TASTE
Cape Malay lamb curry by the legendary Cass Abrahams. It's made with lamb and a host of Malay spices and served with Jasmine rice or rotis.
Lifestyle | The Citizen
Cottage pie is comfort food personified and this recipe uses chunks of lamb as opposed to mince which makes it more like a great chunky lamb stew… Ingredients 2kg lamb leg meat cut into smallish chunks 4 sticks celery roughly chopped<br /> 4 carrots roughly chopped 1 onion chopped 1 teaspoon crushed garlic 40g flour …
South African Recipes - BILTONG POTBREAD (Make Your Own Biltong and Droëwors, pg.14) Ingredients: Dough: 2 cups (240 g/500 ml) flour 4 tsp. (20 ml) baking powder 0.4 tsp. (2 ml) salt 1 tsp. (5 ml) mustard powder 3.5 oz. (100 g) butter Approximately 6-7 tbsp. (100 ml) milk 1 egg, beaten Filling: 1 cup (120 g/250 ml) grated biltong 1 oz. (200 g) smooth cottage cheese 1 tbsp. (15 ml) lemon juice 2 tbsp. (30 ml) chopped parsley Freshly ground black pepper to taste Mayonnaise to moisten Method: To make the dough: Sift together the dry ingredients. Cut the butter into the flour with a knife and then rub it in with your fingertips until the mixture resembles dried breadcrumbs. Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 3/8 inch (10 mm) thick. To make the filling: Mix all ingredients together and spread over the dough, keeping ±1 inch (25 mm) clear along the edges. Roll up the dough like a Swiss roll, and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into ±1 inch (25 mm) slices and arrange them, cut side down, on the bottom of a greased No. 3 flat-bottomed cast-iron pot. Begin in the centre and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire, place a few small, hot coals on the lid and bake for 20-30 minutes or until the bread is golden brown and cooked. Turn out, cool slightly, then serve with crisp vegetable sticks and lettuce leaves. Serves 6 | Facebook
South African Recipes | BILTONG POTBREAD (Make Your Own Biltong and Droëwors, pg.14)